Rec. Potato-Chipotle Gratin

M

marsha-tbay

Well-known member
orig. from Bistro Latino

Potato-Chipotle Gratin

2# Idaho potatoes, very thinly sliced (peeling is optional)

1-1/4 c creme fraiche or heavy cream

2 small cloves garlic, minced

1 tsp chipotle puree or more to taste

1 c grated manchego, Gruyere or Swiss cheese

2 tbsp finely chopped cilantro or chives

preheat oven to 350. Arrange half of the potatoes in a greased 6 c baking dish. In a small bowl, combine the creme fraiche, garlic and chipotle puree and mix well.

Spread half of the mixture evenly over the potatoes. Sprinkle with half of the cheese. Repeat with the remaining potatoes, creme fraiche mixture and cheese.

Bake uncovered until the potatoes are tender and the top is golden brown, about 1 hour.

Check the gratin after 50 minutes; if the top is already brown, cover the dish with foil for the rest of the baking time.

Let the gratin rest for 10 minutes before serving. Sprinkle with cilantro and serve.

 
Rec. Giant Potato-Carrot Pancake

From Home Cooking, orig. reprinted from Fast and Festive Meals for the Jewish Holidays

Giant Potato-Carrot Pancake

1/2 c finely chopped scallions with tops
2 tbsp chopped fresh parsley
3 med carrots, about 8 oz, peeled
4 med baking potatoes, about 2-3#, peeled
1-1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp veg oil
3 tbsp nondairy or regular butter
applesauce and/or sour cream for serving (opt)

Place the oven rack in the upper third of oven and preheat it to 450. Place the scallions and parsley in a large bowl. Shred the carrots and potatoes with the shredding disk of a food processor or by hand and add to the bowl with onion. Add the salt and pepper and toss until well combined.

Heat the oil and butter in a 12" skillet, (preferably nonstick) over med-high heat. If the handle is not ovenproof, cover it with a double thickness of heavy foil. Add the potato mixture, pressing down and smoothing the top with your hands or a spatula and cook for 7-10 minutes or until the bottom is golden brown.

Lift with a spatula from time to time to loosen the bottom and make sure it does not burn. If the pancake browns too quickly or slowly lower or increase the heat.

Place the skillet in the oven when the bottom is golden. Bake for 7-10 minutes or until the top is firm. If desired, place under a broiler and brown the top. Remove the pancake from the oven and loosen the bottom with a spatula. Slide the pancake onto a platter or place the platter over top and invert it.

If not serving immediately, invert onto a baking sheet sprayed with nonstick cooking spray. The pancake may be cooled and held at room temperature, losely covered, up to 4 hours. Reheat,uncoverd for 10 minutes or until crisp.

To serve, cut into wedges and serve with applesauce and/our sour cream, if desired.

 
Mimi, my best assumption is that you put chipotles in a food processor and puree....I've not seen

anything like chipotle puree in the store....yet...

 
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